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Ingredients
- 2 x Chicken breasts
- 2 Tbsp. Chervil
- 2 Tbsp. Flat parsley
- 2 Tbsp. Chives
- 2 Tbsp. Tarragon
- 2 Tbsp. Celery leaves
- 150 gm Carrots
- 100 gm Turnips
- 150 gm Small leeks
- 2 stalk celery
- 8 x Pearl onions
- 2 x Shallots
- 2 x Cloves garlic
- 1 x Bouquet garni Salt and pepper
- 1 x Clove
Directions
- Vegetable stock: Cut the vegetables into large match sticks. In a saucepan, place the shallots, pearl onions, garlic, bouquet garni and seasoning and cover with water. Bring to the boil and cook for 10-12 min. Add in the other vegetables and gently cook for 2-3 min.
- Chicken breasts: Slice the chicken breasts in half horizontally without cutting through. Season the interior with salt and pepper and fill with the mixed herbs, saving 2 Tbsp. for the end. Wrap in cling film and tie both ends with string. Place the chicken breasts in the vegetable stock and poach for 12-15 min. Remove from the stock along with the vegetables. Cook the cooking liquid till reduced by half. Fold in the remaining herbs.
- Presentation: place the vegetables in the bottom of a soup plate. Cut the chicken in half and arrange on top of the vegetables. Pour the cooking liquid on top. Decorate with whole leaves of herbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1467g | |
| Calories 961 | |
| Calories from Fat 250 | 26% |
| Total Fat 27.89g | 35% |
| Saturated Fat 7.96g | 32% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 446mg | 19% |
| Potassium 3076mg | 88% |
| Total Carbs 110.66g | 30% |
| Dietary Fiber 22.8g | 76% |
| Sugars 47.49g | 32% |
| Protein 72.8g | 116% |
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